Ingredients
400 g fettuccine pasta
2 tbsp olive oil
3 cloves garlic, minced
2 tbsp unsalted butter
1 cup heavy cream
½ cup freshly grated Parmesan cheese
1 lobster claw (cooked, cracked open)
6 large shrimp, peeled and deveined
Salt and freshly cracked black pepper to taste
2 tbsp fresh parsley, chopped (for garnish)
Directions
Cook the Pasta
Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water, then drain.
Prepare the Shrimp & Lobster
In a skillet, heat olive oil and 1 tbsp butter.
Season shrimp lightly with salt and pepper, then sear 2–3 minutes per side until pink.
Add lobster claw just to warm through. Remove and set aside.
Make the Sauce
In the same skillet, melt remaining butter, sauté garlic until fragrant.
Stir in cream, Parmesan, salt, and black pepper. Simmer until smooth and slightly thickened.
Combine
Toss fettuccine in the garlic butter cream sauce. Add a splash of pasta water if needed for silkiness.
Assemble
Place pasta in a clear takeout container, top with shrimp and lobster claw.
Garnish with parsley and a sprinkle of Parmesan.
👉 A luxurious yet casual seafood pasta — perfect for gourmet takeout with creamy, buttery indulgence!
